番茄酱中的氧化番茄红素和脱水叶黄素。
Oxygenated lycopene and dehydrated lutein in tomato puree.
作者信息
Yokota Tadashi, Etoh Hideo, Oshima Shunji, Hayakawa Kirou, Ishiguro Yukio
机构信息
Faculty of Agriculture, Shizuoka University. Ohya, Japan.
出版信息
Biosci Biotechnol Biochem. 2003 Dec;67(12):2644-7. doi: 10.1271/bbb.67.2644.
PMID:14730145
Abstract
Oxygenated lycopenes, (2S*,5S*,6R*)-2,6-cyclolycopene-1-methoxy-5-ol, (2S*,5S*,6R*)-1,16-didehydro-2,6-cyclolycopene-5-ol and (3R,6'R)-3-hydroxy-3',4'-didehydro-beta,gamma-carotene (anhydrolutein I) were isolated from tomato puree. The structures of these compounds were elucidated on the basis of spectroscopic evidence.
摘要
从番茄酱中分离出了氧化番茄红素、(2S*,5S*,6R*)-2,6-环番茄红素-1-甲氧基-5-醇、(2S*,5S*,6R*)-1,16-脱氢-2,6-环番茄红素-5-醇和(3R,6'R)-3-羟基-3',4'-脱氢-β,γ-胡萝卜素（脱水叶黄素I）。这些化合物的结构是根据光谱证据确定的。
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